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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This is a delicious salad to be served at all you summer BBQ's, everyone enjoys them!! Ingredients:
1 cup red wine vinegar |
3/4 cup granulated sugar |
1/2 cup canola oil |
2 medium garlic cloves, minced |
1 teaspoon table salt |
ground black pepper |
8 ounces green beans, cut into 1-inch-long pieces |
8 ounces yellow beans, cut into 1-inch-long pieces |
1 (16 ounce) can red kidney beans, rinsed and drained |
1/2 medium red onion, chopped medium |
1/4 cup fresh parsley leaves, minced |
Directions:
1. Heat vinegar, sugar, oil, garlic, salt, and pepper to taste in small nonreactive saucepan over medium heat, stirring occasionally, until sugar has dissolved, about 5 minutes. Transfer to a large nonreactive bowl and cool to room temperature.
2. Bring 3 quarts water to boil in large saucean over high heat. Add 1 tablespoons salt and green and yellow beans; cook until crisp-tender, about 5 minutes. Meanwhile, fill medium bowl with ice-water. When beans are done, drain and immediately plunge into ice water to stop cooking process; let sit until chilled, about 2 minutes. Drain well.
3. Add green and yellow beans, kidney beans, onion, and parsley to vinegar mixture; toss well to coat. Cover and refrigerate overnight to let flavors meld. Let stand at room temperatire 30 minutes before serving. (Salad can be covered and refrigerated up to 4 days.).
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